MAINS Archives : Page 5 of 43 : Ooh La Loire

HUNGARIAN GOULASH

By Sheila Wilton
December 11, 2023
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The Hungarian original may properly be a soup but still let’s get cosy with Goulash! This Hungarian recipe is a slow cooked beef soup or stew that’s boldly flavoured … Continue Reading →

ROGAN JOSH

By Sheila Wilton
December 9, 2023
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Rogan Josh – an Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce. The lamb falls apart tender and packs a serious flavour … Continue Reading →

LIVER VENEZIAN…. (well, sort of)

By Sheila Wilton
November 7, 2023
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This recipe is inspired by the famous Liver Veneziana, using small strips of calves liver and onion cooked in white wine and Madeira, but Delia started to ring in … Continue Reading →

FISH IN BATTER

By Sheila Wilton
October 30, 2023
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We may not have the broad repertoire of the Spanish or the delicate touch of the Japanese when it comes to fish, but you can’t get a better bit of … Continue Reading →

MUSHROOM RAGU

By Sheila Wilton
October 23, 2023
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Rich and evocative of the forest, dried mushrooms will work their magic in this rich mushroom ragout. Nigel Slaters mushroom ragout is a hearty and rich dish. Perfect for these … Continue Reading →

STEGT FLÆSK (Danish roast pork)

By Sheila Wilton
October 23, 2023
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Roast pork and crackling with pickled prunes and sweet cucumber, and a traditional Dutch side featuring new potatoes, apples, pears and bacon. HETE BLUKSEM (HOT LIGHTNING) …..And who can … Continue Reading →

BULLINADA (Catalan Fish Stew)

By Sheila Wilton
October 22, 2023
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Bullinada is a creamy Catalonian seafood stew infused with saffron and garlicky mayonnaise, and brimming with potatoes. It is like the bourride of the French Riviera and the gazpachuelo of … Continue Reading →

HARISSA VINEGAR CHICKEN WITH CHICORY

By Sheila Wilton
October 13, 2023
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Harissa vinegar chicken with chicory Chicken and vinegar is a timeless classic. As this recipe by Yotam Ottolenghi is proof. The addition of harissa takes it down a north … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.